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Chocolate chip croissants served
Buttery, flaky croissants filled with rich dark chocolate chips

Chocolate chip croissants

Author: Flavelo
Recipes Cakes and Desserts
Puff pastry is a lesson in patience. The essence of the technique is "lamination": alternating thin layers of dough and butter. During baking, the water in the butter turns to steam, which forces the dough layers apart, creating the famous airy, crisp structure. Although time-consuming, the smell of homemade butter is irreplaceable.
🕒 Prep Time 1 hr
🍳 Cook Time 20 mins
⌛ Total Time 3 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Rolling pin
  • Brush (for glazing)
  • Ruler (for precision)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Kneading: Activate the yeast in the lukewarm milk with the sugar. Mix into the flour, add salt, 1 egg, and vanilla. Knead into a smooth dough, then refrigerate for 30 minutes.

Tip: Chilling is essential so the dough is the same temperature as the butter, otherwise the butter will melt inside it.
2 ✓

Butter block: Place the cold butter between two sheets of baking parchment and flatten with a rolling pin into a thin, uniform rectangle. Put back in the fridge to harden.

Tip: The butter needs to be plastic (pliable) but cold.
3 ✓

Lamination: Roll out the dough, place the butter in the centre, and wrap it up. Roll out long, then fold in three like a letter. Refrigerate for 30 minutes. Repeat this twice more.

Tip: During resting, the gluten relaxes, making it easier to re-roll, and the butter chills back down.
4 ✓

Shaping: Roll out the dough to 3-4 mm thickness. Cut rectangles. Place chocolate on the edge and roll up.

Tip: Don't roll too thin, or the layers will merge and it won't be flaky.
5 ✓

Proving: Leave to prove on the tray for 1-1.5 hours at room temperature (not too warm!) until wobbly.

Tip: If it's too warm, the butter will leak out before baking. 24-25 degrees is ideal.
6 ✓

Baking: Brush with egg. Bake at 190°C for 15-20 minutes until dark golden brown.

Tip: The high temperature creates sudden steam, which lifts the layers.

Recipe FAQ

Why did the butter leak out during baking?
The dough wasn't cold enough during resting, or you proved it in too warm a place. The butter must not melt before going into the oven!

Ingredients

  • 300 g Plain flour (or Strong white flour)
  • 150 g Butter (min. 82%, cold)
  • 100 ml Milk (whole)
  • 2 pc Eggs (1 in dough, 1 for glazing)
  • 7 g Dried yeast
  • 40 g Sugar
  • 5 g Salt
  • 80 g Bake-stable chocolate (or good quality dark chocolate)
  • 5 ml Vanilla extract